2 sticks butter
12 oz. carton sm. curd cottage cheese
2 c. all purpose flour

Cream 2 sticks butter and cottage cheese. Add flour and blend with a pastry blender. Knead with hands until well blended. Refrigerate 4 hours or overnight. Divide dough into 3 parts. Roll each part in a circle on floured bread board. Cut circle in 12 pie shaped wedges and roll into crescent shaped butterhorns. Starting the roll at the wide end and rolling to a point. Place on greased cookie sheets and bake 20 to 30 minutes. (Depends on size of the butterhorns.) They will brown slightly. Do not over bake! Oven at 350 degrees. When cool, frost.

FROSTING:

2 c. powdered sugar
2 tbsp. butter
1/2 tsp. vanilla
2 tbsp. milk

Mix all ingredients together, adjust amount of milk to make frosting of spreading consistency. This recipe makes approximately 36 butterhorns. Icing will cover all generously.

Do not store in air tight containers. Better if eaten immediately on the same day.